Salvadoran rice and chipilín fritters with ricotta-style fresh cheese, jocote cream, and pickled red onion

Instructions

1. 1

   1. In a small bowl, combine the red onion with the white vinegar, 5 ml (1 tsp) lime juice, sugar, and 1 g (1/4 tsp) salt. Lightly massage with your hands or a spoon and let it pickle for 15 minutes while you prepare the rest.

2. 2

   2. For the jocote cream, place the jocote pulp in a blender or food processor with the Salvadoran cream, 10 ml (2 tsp) lime juice, and a pinch of salt. Blend until smooth and creamy. Chill until ready to use.

3. 3

   3. In a large bowl, combine the cooked rice, chopped chipilín, eggs, wheat flour, white onion, garlic, grated queso duro blando, 4 g (3/4 tsp) salt, and black pepper. Mix well until you have a moist mixture that holds together when pressed with a spoon. If needed, press some of the rice slightly with your hand while mixing to help bind it.

4. 4

   4. Shape the mixture into 8 medium fritters, using about 2 tablespoons of mixture per fritter, and flatten them slightly so they cook evenly.

5. 5

   5. Heat a large skillet over medium heat for 2 minutes. Add the vegetable oil and, once hot but not smoking, add the fritters. Cook for 3 to 4 minutes per side, until deeply golden and firm. If you want to keep them warm, transfer them to a tray and place them in the oven at 200 °F / 95 °C while finishing the batch.

6. 6

   6. Drain the fritters briefly on paper towels or a rack for 1 minute to remove excess oil.

7. 7

   7. To serve, spread some jocote cream on each plate, top with 2 fritters per serving, add the crumbled fresh ricotta-style cheese, and finish with the pickled red onion.

8. 8

   8. Serve immediately to enjoy the contrast of crisp fritters, tangy jocote cream, mild fresh cheese, and vinegary onion.